You’ll make everyone happy this Valentine’s Day with these Marbled Red Velvet Cheesecake Brownies! This recipe is crazy moist and super soft with a lot flavor from the cheesecake and red velvet swirled layers.
If you really want to go all out this holiday, you’ve got to make this Red Velvet Hot Chocolate to go along with the brownies!
Table of Contents
- You’ll make everyone happy this Valentine’s Day with these Marbled Red Velvet Cheesecake Brownies! This recipe is crazy moist and super soft with a lot flavor from the cheesecake and red velvet swirled layers.
- I Have The Best Dessert Recipe To Share Just In Time For Valentine’s Day
- This Is The Easiest Moist Cheesecake Brownie Ever
- Quick Tips For Making Red Velvet Cheesecake Brownies
- Get the Recipe
For once, I am bringing you a Valentine’s day dessert a couple of weeks in advance! That’s right, I am actually bringing you a holiday dessert before the holiday! Pigs are on fire and hell is flying…or, you know, whatever that saying is. We should all take a moment and enjoy this — one time, never gonna happen ever again — feeling.
But I took it one step further and I made another video! I feel like I might be getting the hang of making videos and I like getting to show y’all exactly what I do and how I do it.
This Is The Easiest Moist Cheesecake Brownie Ever
You are going to think I am nuts when you start making this recipe. The bottom red velvet layer is moldable – like play dough almost. I know it’s strange, but it turns out amazing! Crazy moist and super soft with a lot flavor from the cheesecake and red velvet layers.
Jorge was munching on all of the leftover scraps from the hearts and kept saying, “mmmm ::mumble mumble:: gooooodddd”. I’m not sure exactly what he was saying, but I know they were happy belly noises. The girls couldn’t stay out of them ether, but that should be no surprise since they have my DNA flowing through them.
Quick Tips For Making Red Velvet Cheesecake Brownies
1. I used this red heart cookie cutter in this set from Wilton for my hearts. They are not actually bite sized…and are more a 2-3 bites sized. These brownies are definitely sturdy enough for the bigger size…and I feel better saying I had one brownie. :)
2. You are going to need a large heavy duty jelly roll pan! A thin pan will result in the burnt bottoms (hehe). I have this one…and while yes it is more expensive than the cheapo ones at Wal-Mar, it is so worth the money.
3. You are going to have scraps leftover if you decided to cut them into hearts instead of squares. You have two options… One, stand over the sink eating them. Two, make a milkshake Red Velvet Cheesecake Milkshake
Red Velvet Cheesecake Brownies
Ingredients
- ¾ cup all-purpose flour
- 3 tablespoons Dutch processed cocoa powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted
- ¾ cup granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 5-6 drops red gel food coloring
Cream Cheese:
- 8 oz cream cheese, room temperature
- 1 egg, room temperature
- ¼ cup white granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8x8 square baking pan with cooking spray and line it with parchment paper. Set aside.
- In a medium bowl, combine the flour, cocoa powder, and salt. Mix well and set aside.
- Whisk to combine the melted butter and sugar for 1 minute. Add the eggs one at a time to the butter mixture, beating for 2 minutes until well combined. Next, add the vanilla extract and red food coloring.
- Add the dry ingredients and combine using a spatula until they are evenly incorporated. Set the red velvet batter aside.
- Prepare the cream cheese batter by beating the cream cheese and egg together until smooth. Add the sugar and vanilla, and beat for an additional minute until creamy.
- Pour the red velvet batter into the prepared pan, reserving ⅓ cup of the batter.
- Next, pour the cream cheese cake batter over the red velvet layer as evenly as you can. Then add the ⅓ cup reserved red velvet batter in dollops on top. Create beautiful swirls using a chopstick or toothpick.
- Bake the brownies for 30 to 35 minutes, or until the top looks shiny and a toothpick inserted in the center comes out with a few crumbs.
- Allow the red velvet cream cheese brownies to cool. Then cut into equal squares and serve.
Nutrition
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Wow, these were delicious!
Must try these, they look absolutely delicious!
thank for sharing. so pretty..unique.. i will try
These are so pretty! And that balloon style presentation is too cute! I can’t wait to make these with my daughter. Pinning now:)
wonderful recipe. I really love it. Loved them.
Thanks For sharing amazing recipee
Thanks for sharing this food recipe like it
I made these for my boyfriend for valentines day this year! I cant wait to give them to him — they looked and smelled incredible! Thank you so much for the recipe — will definitely be back to try more!
CONGRATULATIONS YOUR BEAUTIFUL BLOG… VERY NICE!!!!
Excelent!!!! delicious
wow amazing brownies… yumy
These are all kinds of awesome!
simply delicious … congratulations for the blog
Nice Article! Thank´s for sharing this tips ;-)
Great recipe, delicious
I loved it! Yours recipes are great and delicious!
Good recipe! Delicious!
hi, my batter was pretty liquid even though i put more flour; then I doubled red colouring doze and still got it brown due to cocoa; can you confirm the ingredients, what you actually mean with a cup? for me it is 220ml; thx for connfirming as really want to make it work :)
They taste so good!!
I used your recipe, but in addition to hearts I used templates of stars and clouds. They are delicious and very beautiful for the decoration of parties and receptions. I love the website recipes.
BEAUTIFUL!!! Just printed the recipe!
Do these have to be refrigerated right away?
Not right away, but if not eaten within a few hours I would store them in the fridge!
I made these for Valentine’s day this year and am going to make them again tonight for a staff morning tea (just not with heart shapes… ). They were so yummy and moreish, lasted well in the fridge too!
Wondering. I’d like to sub out the red dye and use a reduction of raspberries. Please give me your take on my choice. Thank you Blue
Honestly, I worry you wouldn’t be able to get enough color out of the raspberry reduction without comprising the texture of the final product.
However, I have never tried it and could be wrong! If you do try it, please report back how it works for you! :-)
Really disappointed. I attempted to make these for a wedding this weekend, followed the instructions exactly. Bottom brownie layer is still raw and greasy after 45 mins. Seems like 1 cup oil is way too much!
Just put these in the oven :) quick question though, are you supposed to drag your knife through the very bottom later when marbeling?
Do they have to be refrigerated if you have leftovers?
Hey Jessica,
Thanks for writing such a delicious recipe in great detail. I was compiling a list of valentine’s day recipes on my blog and I have included yours too. You can see here:
http://usamasiddiqui.com/valentines-day-treats/
Thank you again!
Ok, I know my mistake: I used dutched cocoa…
Hello,
I tried to make these but my brownies weren’t red but brown due to the cocoa powder. I’ve been using (a lot) german liquid red food coloring. How does your batter become red and not brown??? What am I doing wrong?
Thanks for your answer and advise!
Best wishes,
Elke
I was hoping to end with a good or at least satisfying result but the end product was a major fail. I guess I will have to try other recipe.
I made these tonight – I was only able to drag the knife through the top two layers, the bottom one was too dense. Is that how you did it?
I haven’t tasted them yet, but they look pretty good. The cream cheese swirls got a little dark making them look a lot less appealing but I’m guessing won’t make them taste bad.
I took ages to make sure all the measurements and swirls were perfect… and then because your recipe doesn’t specify that your heat is in farenheit, I put it the highest I could in celsius to try and go up to 350 and it completely burnt. Valentines day present ruined. Lol.
I made these for my boyfriend for Valentine’s Day, and they turned out wonderful! He absolutely loves red velvet, and the cheesecake just makes them even better! Thank you for posting this recipe… They certainly turn out super pretty and super delicious!
I’d be careful with the 3o min or until the middle no longer jiggles bit, I kept putting mine in for 5 more min because each time the middle still giggled and now they are a bit dry. They are still very good and I will make them again, but I’ll just trust them to set up a bit more after they cool and only bake for 30 min. Thanks!
I made these and they are great but wasn’t sure about te consistency? It seemed very sticky. I am not sure if the pan was to deep making them
To thick or that is the way they are supposed to be.
I have a heart shaped cake pan, about 8-9 inches in diameter. Any suggestions on temperature and time for putting this recipe in that kind of pan? Thanks!!
I would only make half of the batter instead of a full batch. Then I would bake it at the same temperature, but start checking them much sooner. You will know when they are done baking when they no longer giggle in the middle.
I made these last night and they came out great! I used a 13×9 cake pan and they are pretty thick but still delicious. My boyfriend is going to love them! Also, scraps make a good unhealthy breakfast treat ;) Thanks for posting, these are much more exciting than my typical sugar cookies with pink sprinkles.
Hi, these looks really great and I was planning to make these for Valentine’s day. However I noticed that 1 cup of vegetable oil is alot. Can I reduce it to 1/2 cup or substitute it with other ingredients? Thanks alot!
I made these for Bunco last night, so fun and were a huge hit!!! I made two batches. The only thing I changed was instead of using 3/4 cup of the brownie batter I used 1/2 cup that gave me a little more contrast with the red n white swirl. I served with sliced fresh strawberries and whipped cream on the side then drizzled a little chocolate. I’m going to bring these to work as well. Thanks for the recipe!!! 5 stars!!!
Since my go-to red velvet recipe uses buttermilk instead of plain milk, I was thinking of using it. Did you experiment with buttermilk first? Just wondering. Am going to try them soon. Thanks.
I would not use buttermilk for this recipe. Hope you enjoy!
Hey–we loved your idea and included it in a roundup of awesome Valentine’s Day crafts on our blog!
Check it out:
http://stayinspired365.com/2014/02/06/easy-adorable-valentines-day-crafts-2-6-14/
Hi! I was wondering if these brownies “melt” easily, just in case I want to send them to my loved one overseas?
Because of the cream cheese/cheesecake part, I would not recommend mailing them. They will need to be refrigerated if not eaten within a few hours.
Are these sturdy enough to be placed on skewers/cake pop sticks? Also, if I substitute blue food coloring for the red will they be blue?
I am planning to make these as party favors for my sister’s bridal shower as it is the day after valentines day this year and her color is blue so I though this would connect the “holiday” with her day =)
If you cut them small enough, yes they could be stuck on skewers.
And yes, if you use blue food coloring they will be blue.
Hope your sister likes them!
What type of cream cheese did you use? I can never get the right one and that tends to mess up my recipes :(
I use regular full fat cream cheese!
Made these. They were fabulous and a great hit. Well worth the time and effort.
It looks absolutely marvelous! Going to bake it tomorrow, but could you please specify how much cream cheese in grams is required?
I’d live it if you would send me 1 or 2. Email me for my address. Happy valentines day.
how do you get the ribbon to stick to the batter after baking them?
I did not use a ribbon for anything with this recipe. If you are talking about the first photo with the twine – that was just for fun for a photograph.
Thanks so much for sharing this recipe. I’ve just finished a batch and they’re delicious!
Just wanted to update you…I put some brownies in the freezer and they seem to thaw and taste just fine to me!
Thanks so much for coming back to let me know Stephanie! :)
These look delicious and I’m planning on making these for my wedding dessert table. Can I please ask how long they keep for/can they be frozen?
Yum, can’t wait to make them
I have never tried freezing them, but when storing in the fridge, they are best served within 2 days.
My husband and I celebrated Valentine’s Day on Sunday because he was out of town for work all last week.
He loves Red Velvet, so I wanted to surprise him with these. They were AWESOME! We both loved them! Plus, they are so pretty. I have no idea what that above commenter is talking about…but maybe she did something wrong? My whole family is already asking for a second batch!
These were disgusting. I followed the directions to a T and they came out horrible. My family spit them out immediately.
Hi Jessica, I have to wonder if different parts of the country had misprints in the Relish article. Several people described their brownies exactly like mine, like oily play dough. Our recipe in Colorado called for 1 cup of oil and it was really just way too much. Is that the amount in the original recipe?
Nope, no misprint. The recipe posted on my website is the original recipe.
If you read the comments, about 1 out of every 5 people don’t like them. I think it’s a personal thing, some love them…others don’t! Sorry!
Have these in the oven right now!! I made mine Gluten Free (boyfriend is allergic to gluten) and these are his Valentines day surprise. They smell & look awesome, Hope they turn out since I used a smaller pan.
Made these yesterday and they were beautiful and deeee-lish! And so impressive looking. I’m a cake maker, and I can truly say I prefer these to red velvet cake (and I use an excellent recipe!) Also, they make an excellent breakfast.
Wow! Thanks Molly, quite the compliment! ..but I still love a good Red Velvet Cupcake lol ;)
So I just baked these, and OMG! They are delicious! I’m not sure how many I’ve eaten, but I’m definitely making a dent:) Question, should these be refrigerated?
Yay! So glad to hear it!
If you are eating them within 24 hours, you are ok to leave them out (at least, I did!). Otherwise, store them in the fridge and let them come to room temperature before eating!
Hi! Just made these today and I think it turned out very pretty looking and I am waiting for it to be over night to taste it but just wanted to ask if the bottom portion is suppose to be more cake like vs. brownie? I love the cheesecake portion and how do I get brownie taste out of the cake batter?
Also when i’m doing the marbling should i stick the knife all the way down through all the layers or just the top? Thanks!!! super cute idea!! XOXO
I stuck my knife about 75% down. I didn’t do it all the way to the bottom, but I did it through half of the bottom layer. Hope that makes sense!
And the bottom layer should be dense and no they won’t taste like a traditional brownie. They are different from that!
these are so good – however the cake part of mine did not turn out “cakelike” it was quite heavy – any idea why? in any case they were a big hit!
Hey Sandi, the bottom part is supposed to be dense – not cake like. So they turned out just like they should have! Glad you liked them! :)
thanks for the recipe… its a hit… and its Perfect! just made this last night.. I am hooked with the leftovers… i used 12 x 15 inch rectangular pan which I think made mine thicker,,, next time I will use something bigger than the one I used … or else pour the other batter to second smaller pan to come up thinner brownies…
https://facebook.com/photo.php?fbid=4246613409648&set=a.1402854757459.2058373.1415043154&type=1&theater
Because your FB is private, I can’t see the photo. :( But I am so glad you liked them!!
I made these today for my hubby. Really enjoyed making them and they turned out Really yumm. It’s a great recipe. Thanks for sharing your love and recipes :)
I saw these in Relish Magazine and just had to try them. They turned out awesome! I know my husband (a big Red Velvet Fan) is going to be over the moon! New to your site, but I am going to stick around. Thanks again.
Awesome! So glad you liked them Lynn! Thanks for coming over from Relish!!
Just made these for my kids tomorrow and they are perfect! Mine came out just like the photos. Thank you so much!!
You’re welcome Danie Hope your kids liked them! :)
I’m so sad – had very high hopes for these brownies but I made them this evening and ended up tossing the entire batch. After baking, the texture was oily and kind of gummy, and the flavor just wasn’t there :-( There’s another recipe on foodnetwork.com that uses butter instead of oil and a different proportion of fat:flour:sugar so I’m going to give those a try.
yum/adorable!
just made these tonight upon the request of my mother in law who brought the issue of relish to me.
mine turned out ok – a little burned around the edges, (probably too much cooking spray) and the layers separated a smidge (i think this was because i was too anxious and didn’t let cool all the way before i began to cut them w/ the cookie cutter)
heading to a pre-school party tomorrow with these lovely baked goods packaged perfectly to gift, thanks for the inspiration! i am sure they’ll be a hit.
I have just made these… they look gorgeous – just like in your pic – but are they supposed to taste like jam? there is something about the taste that is quite off-putting… and they are extremely dense on the bottom – did i do something wrong or is that what they are supposed to be like… i haven’t had much experience with red velvet – i know many people adore them – i am making these to serve for valentine’s day dessert at our restaurant and am unsure whether they are just not my cup of tea or if i made em wrong.
I dunno about Jam, but they are supposed to taste like Red Velvet with a cream cheese flavor. Maybe to you Red Velvet just taste like Jam! ;-)
I’m making these as we speak. It smells INCREDIBLE in the kitchen. Hoping they taste as good as they smell :)
HI Jessica, Saw our recipe in ‘RELISH’. I LOVe to bake on rainy/stormy days. So when the stom ‘Nemo’ hit last Sat.and the power was still on, I tried your recipe. Couple of comments: the reserved batter was SO stiff that I had to add more milk to make it soft enough to spread over the cream cheese. Secondly the scraps – well I just molded them all together pressed down some and cut out MORE hearts! They don’t look the same but still taste good!
Thanks
Chris Bozak
I made these last night and couldn’t cut them then so I left ten
Over night in the fridge because I didn’t think I could leave them out due to the cream geese but when I tried to cut them his morning the cake part was kind of hard. And mine taste a little plain. I followed the receipe but they don’t taste like brownies or cheesecake. What did I do wrong?
I’m not sure what could have gone wrong, but they aren’t the traditional brownie flavor – they are red velvet. So a slight cocoa flavor. And the cheesecake flavor should have been pretty prominent!
Made these tonight for work on Valentines Day. Didn’t have any cocoa powder so had too look up for a sub with chocolate chips. Turned out great and still taste amazing.
Good to know!
so i just made these tonight…im letting them cool overnight and using the heart shaped cookie cutters on them tomorrow. this is the first thing I’ve actually made from scratch and it was not bad at all…very easy to follow. when mixing the wet and dry ingredients together she wasn’t kidding when saying the batter will be very thick almost moldable! spreading the brownie batter on the pan i felt was the most aggravating part considering the thickness…it took a little patience…which i have little of but i pulled through haha. they smell so good i cannot wait to try one tomorrow =) I’m making them for my boyfriend for valentines day i can’t wait for him to try one!
Also would a cookie sheet be too small (I have one that is like an inch – inch & a half deep)
Quick question ! (: I am planning to make these soon but found your recipe through http://recipecorner.com/recipe/video/holiday-recipe/marbled-red-velvet-cheesecake-brownies which says 6 1/4 cups of flour which seems like a lot. Everything else is the same, except your recipe here says 3 1/4 cups. That’s what I should use right ?
Hi Steffany,
The recipe above, with 3 1/4 cups is correct. I wouldn’t follow the recipe from another site…and definitely wouldn’t use 6 cups of flour…
As for the cookie sheet, it depends on how big it is. The pan this recipe uses is a 13×18. Any smaller and you will need to split it into multiple pans.
Hope you enjoy them!
I just made these and they are awesome!!!! I’m cutting them out right now to give as Valentine’s Day gifts. Do you think they would freeze or no? I’ve never tried freezing cream cheese so I’m clueless.
Hey Stephanie! Glad you love them! :)
I sadly have no experience freezing them, so have no idea if that would be ok or not…if you do try freezing them, I would love to hear your results!
Though looking good, I found there were problems.
First, the dough was so thick, I was rolling the dough out with a rolling pin. Second, the brownies didn’t rise very much.
Third, they tasted too oily, and bland.
The only saving factor was the creamcheese topping.
Was there to more milk and less oil?
My husband, sweetie that he is, is eating the brownies. He said they could use more flavor.
Hi Sheryl,
I don’t know what mistake could have been made, but all the other commenters have made them with great success. Maybe they just aren’t for you? Sorry!
Hi,
How many brownies does this make?
Thanks.
Hi Anne, for the future all yields are listed under the recipe name. For this recipe, I got 16 hearts out of it.
Hey, I did what you said. :) You can see the brownie pops I made here… http://outsideoftheboxblog.wordpress.com/2013/02/06/red-velvet-cheesecake-brownie-pops/
I posted a link to your blog for the recipe. Thanks for the inspiration!
They look awesome! I love them!!
These look incredible! Can’t wait to try.
These are AMAZING!!!! I seriously just finished making them as a surprise for my hunny on V-Day. I don’t think they are gonna last that long lol. They are delicious!!!!
So glad you loved them! :)
Found your recipe in the Ft Worth Star Telegram. They look delish!
How far in advance can you make these?
Thanks for sharing!!!!
I would say up to one day before you want to serve them.
Ever since I saw these, I wanted to bake some. However, I wanted to make a version without color. Just made some with beet. Love the result. Not sure if you have pingback turned on, here’s the link where I mentioned your version.
http://withaspin.com/2013/01/28/a-valentine-treat-marbled-beet-cheesecake/
They look awesome!
Forgot to mention…bet the leftovers would be awesome in a trifle with vanilla pudding!
I made these today & they are absolutely delicious, but I am really having a difficult time getting them to come out of the cookie cutter…is this normal?
They should slide out with a little push on top!
Hi, I plan on making these for my son’s class and can’t wait. They so pretty and I wanted to do something different. My question is do you rotate the pan 90 degrees or 180 degrees. I’m not much of a baker. Thanks so much for the great idea.
A 180. The side that was farthest away from the window/door, should now be closest to the window/door of the oven. Hope you enjoy them!
WOW! Looks great!
I am following you everywhere now… Thank you for sharing so many great recipes.
These did not turn out well at all. They tasted like they had way too much oil in them. I would leave out the oil in this recipe.
Hi,
My jelly roll pan is 1 inch deep
Beautiful!! I’m thinking these will be the perfect 1st red velvet recipe for me to try with a brownie obsessed fiancé, but just want to clarify do you just use liquid food colour or do you use gel or powder colour to get the intensity?
I used the liquid kind, but the gel would work just as well too!
Can I make cup-cakes out this recipe???
You can make them in cupcake tins, but they are not a cupcake. They will stay flat, about an inch or so tall.
I’m so excited to make these! My daughters love red velvet cake!! I may need to send all my “college kids” a special valentines treat! I also love the way you and your husband spend Valentines day! My jelly roll pan is 11×15 do you think I need to adjust the recipe in anyway or just cook a little longer?
Well, it depends on how deep it is. If your pan is really deep, then yes you could do it and cook a little longer. However if it’s a 11×15 baking sheet, it might be to much batter and would cook over the edges.
Made these today and OMG – they are awesome! And such a huge quantity of brownies. I cut them into squares and am sharing them with a few special people! Thank you for your detailed instructions, too.
So glad to hear it Cathy! :)
God Bless Pinterest for leading me here. So cute and Red Velvet + Cheesecake + Brownies??? OMGosh. Can’t wait to make them. Alone. As I much prefer baking without “help.” (So help me, God, I just finished a kid-bake session. Happy to say I’ve lived to tell about it.)
these look SO great! any ideas for alternatives to cream cheese for the dairy-intolerant? (hopefully not just skip it!)
I wish there was a good suggestion, but when it is a main component for the cheesecake flavor there is no dairy free sub.
I’ve been dreaming of these for over a year and finally made them. Oh my heart… they were phenomenal. Instead of marbling the top I made hearts in it and I totally think you should just peak at it… I’m so proud!
http://blessthismessplease.com/2013/01/red-velvet-cheesecake-bars.html
They look adorable! …and after reading you rave about them, it’s making me crave them like crazy again! So good!
Definitely going to have to try this, maybe for an upcoming pre-Valentine’s wedding shower! I wonder if you could make some kind of “brownie pops” or brownie bon-bons with the leftovers? Cream cheese frosting, white chocolate coating, and some pretty red sprinkles…I might have to try it! Thanks for the great recipe.
Hi
I live in Dubai with my family & came across your recipe on Pinterest.
I tried it out and it turned out perfect, just like in your picture. It’s an absolutely great recipe & I especially like the fact that it’s made the old-fashioned way, when so blogs out there always use ready made cake mix. Being a baking addict, I really enjoyed making it. Thank you.
Hi
I live in Dubai with m
This turned out absolutely amazing. I froze the scraps, chopped em up, and folded them into a batch of buttermilk ice cream. Both were a hit with my fiancé.
Love your website,but was wondering if I could use a brownie mix and add cream cheese? Thank you
Well, I have never done that but I think you might be able to. It’s always worth a shot!
I just made these and I had really high hopes until I came to rotating them halfway through the bake and the top was TOTALLY browned over. You can’t see the cheesecake layer or the red velvet colour. The marbling pattern is only just visible. I can only presume my oven was too hot, but I converted the temp to C and then reduced it by 20 degrees as I have a fan oven. Hopefully they still taste good, but they look horrible in the tin D: They were gonna be an anniversary bake for tomorrow; thank goodness I’ve got fail-safe brownie pops on the go too xD Sad times. One say I’ll try again with a much lower temp.
I can not wait to make this for Valentine!!!!!
Awesome article, I am going to spend more time doing some research but this has helped me out. Thanks!. Ok time to get back to the beach!
…and here:
http://blog.originalnisvatba.cz/2012/02/zitra-je-svatek-svateho-valentyna-vy-si.html
Your photos were stolen:
http://originalnisvatba.blog.com/2012/02/13/diy-mramorovane-cervene-sametove-kolacky/
Thank u for the recipe, just tried it out, n love it!
Hi!! Is this more cakey or chewy?
How much should I reduce the baking time by if I’m halving the recipe, separating Into 9×9 pan and a smaller pan?
They are more chewy!
And I do not know exactly a time considering the two dimensions of the smaller pans. I would say start with 13-15 minutes and watch from there. The edges will slightly brown and the center will no longer giggle when it’s done.
These are by far the easiest, cupiest, and best things I have ever made for Valentines Day.. I have a husband that doesnt eat sweets and almost ate the whole batch! So I am now going to make them every season and just change the color for the season.
Made these and loved them my brother might request these from me from now on! Thank you for posting!
Made these for Valentine’s Day !!! They were delicious ! My friend has requested I make green Shamrocks for her St Patrick’s Day party ! Thanks for the recipe !
I am so making these! We have a valentine party that i make the treats for every year. WE do it on President day so i am so making these this year THanks :).
This turned out absolutely amazing. I froze the scraps, chopped em up, and folded them into a batch of buttermilk ice cream. Both were a hit with my fiancé.
My husband took these to the office on Valentine’s Day…he said people were conducting business in the break room, just to be within reach of them! They rocked!
I linked to them in a post I’m doing for my blog tomorrow…
ChaosServedDaily.blogspot.com
Thanks so much!
I made these last night for my husband for valentines day. They were AMAZING!!! He loved them so much.
I don’t have a large jelly roll pan, but I decided to make the whole batch and did 75% in my 13×9 pan and do the rest in mini muffin tins! It was perfect!!
My husband and I made these last night! They came out awesome! We used a couple of different sizes of heart shaped cookie cutters to mix it up. Thank you for the fun recipe!
I made them yesterday, and although they were a lot of work, they were totally worth it.
I didn’t have red food coloring, by the way, so I just left out some of the sugar and used grenadine. :-)
I made these for my family and friends for valentine’s day, and they turned out fabulous! I halved the recipe and baked them a few minutes less, it made a normal-sized batch of brownies (9×13 pan) which was perfect! The swirls were so pretty, especially on the tiny little hearts i cut them into! They tasted absolutely amazing; very rich and cheesecake-y! Thanks so much for the awesome recipe!
So glad to hear they work well in a 9×13 if you half the recipe! :-D I wasn’t sure and people kept asking…and I couldn’t risk making the recipe again since I would eat them allll haha
I made this last night and brought them into work today! Huge hit! A girl even asked me to make them for an upcoming wedding shower!
How fun! You have to send me pictures if you do them in a fun wedding shower color!!!
Oh my god! Those hearts gorgeous!
I made these for my class today and they were a Huge Hit!! Wonderful recipe. I will definitely be making them again….Just change up the color for the holiday :)
So glad to hear it! I would LOVE to see any photos of them with the kids if you happen to have any ;-)
I made these tonight…not one of my better nights in the kitchen. I accidentally put too much cocoa, didn’t have enough red food coloring, and totally forgot to put the vinegar in. sheesh…so…I added a touch of vinegar in the 3/4 c batter…we will see how they turn out! Glad every day in the kitchen isn’t like this LOL
Oh no! Sorry to hear that. I hate when I mess up on a recipe. I hope they still turned out ok despite the little mess ups! ;-)
Do these need to be refrigerated??
Eh, it depends. If you are storing it for a few days, yes I would just be safe. If it’s a few hours, they are fine to sit on the counter!
I just got back from the UPS Store after spending waaayyy too much $$ to ship these AWESOME goodies overnight to my sweet little valentine college boy (okay, maybe 6’3″ 195 lbs isn’t so “little” but he’s still my baby). My son and his roommates are going to LOVE LOVE LOVE these! They turned out so adorably perfect and taste wonderful! Thanks for the great recipe…it’s definitely a keeper!!
Oh how exciting! You are the best Mama ever!!
I just made these today for my hubby for valentines tomorrow. I LOVED them! they were fun and easy to do. I was a bit iffy at first with how the brownie batter was but they turned out great! i will be making these more and next time i’ll let the kids help with different shapes =)
I know it is a really strange looking batter! But I am so glad they turned out well for you too! :-D
Can these just be baked in a regular 13×9 brownie pan? Or twice, if there is too much batter for one?
There is too much batter. But if you halve the recipe it should be ok in a 13×9!
Just make sure to watch the baking time if you do halve the recipe.
They look terrific, you are a genius, i dont have the time to make them, but i will (sooner or later) just to have a bite!!!
Thank you so much for the recipe. I translated and posted on my blog.
http://lacocinademartablay.blogspot.com/2012/02/san-valentin-brownies-de-queso.html
Ours were not NEARLY as red, lol – although I didn’t use nearly a tablespoon of red food dye. They were still red-ish, and tasty. We used a smaller heart cutter and got 40ish.
I made these today (halved the recipe) and everyone loves them!
I did a variation on these with a half sheet pan and a boxed red velvet cake mix, they were a huge hit and I’m currently making another 4 batches, 2 for my friend to take to her daughter’s Valentine’s day party at school and 2 for a charity bake sale. The half sheet pan makes 2 dozen hearts with what looks to be the same cookie cutter that you have. I also upped the sugar in the cream cheese mixture for the kiddies.
I had trouble cutting these with the cookie cutter so I just cut them into squares. Since I ruined some of them I made them into cake pops! Yum yum.
I made them today, it was hard for me to make because i realized that i didn’t have eggs of cream cheese, so i have to go hunter for them. I think that i also stained my hands with red, but they were so good and so worth it!! :) Making them again on tuesday
Hi Jessica….This is a great recipe, they are delicious. I just wanted you to know I posted my photo of them on my blog along with a link to your website for the recipe. Thanks so much for a great recipe. Here’s my post> http://jayjaysfavorites.wordpress.com/2012/02/12/recipe-marbled-red-velvet-cheesecake-brownies/
Thanks again…Judy
I plan on giving these as Valentine’s gifts for my daughter’s 4th grade class. I bought little clear bags with hearts on them and I’m going to attach her Valentine’s Day card to it. Already made a batch and they were a hit with the family. Good Job!
I just made these and the taste is fabulous! I had trouble cutting them with the cookie cutter so I cut them into rectangles and had no waste!
My question to you is….How do you store them? In the refrigerator?
I love this idea, and I love both cheesecake and red velvet anything, so I saved this recipe to use today for my daughter’s Valentine’s day Party at school! So fun! My marbling didn’t turn out quite as smooth as yours did (the lines were not as small), but how can you go wrong with cheesecake & brownies!?! If those kids don’t like ’em, I’ll bring them home and eat them myself! (uh-oh….that could turn out badly).
Hi there! These look amazing. I’ve had this recipe saves for weeks now but nervous about trying them. :)
I usually substitute natural applesauce for the oil in recipes for cakes & cupcakes…. Any chance that this could be done for this recipe?
I really want to make these for valentine’s day but have recently joined WW. Any suggestions for a lower calorie alternative to this recipe?
Yep, I think I found this year’s Valentine’s dessert! Thank you for sharing these! They look delicious!
These are so cute and they look delicious! I wanted to let you know that I linked to this post on my blog post “21 Delicious Desserts for Your Valentine”.
Thanks for sharing your recipe!
Stacey
http://iwanttomakethis.com/2012/02/21-delicious-desserts-for-your.html
This might be an obvious question, but would a sil mat (or whatever those rubbery baking mats are) do the same trick as yor jelly roll pan?
Well SilPats are used for cookies so they won’t stick, like parchment paper.
The reason you need to use a jelly roll pan is for the edges. If you put it in something without edges, the dough will fall out or flatten way too much.
You could use an extra large glass (like a rectangle casserole dish) or metal baking pan instead.
Hope this helps!
I wanted to make these to bring into my coworkers on Valentine’s Day so I made a batch over the weekend as a test run. They are amazing!
Glad you liked them Megan! :-)
Love these! Posted on my blog as well. Thank you for sharing.
These turned out awesome! I am so excited to take them into my daughter’s Mother’s Day Out class tomorrow morning! :-)
I made these today and they turned out a bit oily/crumbly. Could this have been from baking them for too long? They taste delicious, they just don’t want to stay together. The batter was more similar to dough when I prepared it as well. Maybe I missed something?
That may have been from baking for too long. The batter will be similar too a dough, I described it kind of like a weird playdough. But I had no issues with it being crumbly!
I’m sorry they didn’t hold together right, but I’m glad they at least still tasted good!
These look absolutely delicious! I love the idea of mailing them to people too because I would love to “share the love” with my family members that I don’t get to see often…so glad I found this recipe on this list > http://skinnyscoop.com/list/hungrygoddess/deliver-love-diy-food-gifts-for-valentines-day
Will have to try this out for sure!
Thought u should know that they guy at almostgastricbypass2.blogspot is passing off your pictures as his own goodies
WHOAAAAA! These are freakin’ brilliant. LOVE.
Thank you SOOOOO much for just solving my “WTH am I going to make for my daughter’s pre-school class for Valentine’s Day?” dilemma!! I am taking your ‘hint’ and will be making them all “lollipops if i don’t manage to break them in the process… Thanks so much again. Great idea!
Make sure and stick them on a thick stick, like a popsicle stick because they are pretty heavy!
Make sure and let me know how it turns out! And a picture of the kids eating them would pretty much make my day :-D
Jessica, I just made these today and…. Oh My GOSH! How cute!!!! Thank You so much for sharing this! I fixed these for my women’s only recipe get together I have once a month at my house. They will LOVE these! One thing for all to note is the one TBL spoon of red food coloring will turn your batch red. I noticed Jessica’s was more pink. Next time I may seperate out the 3/4th cup and then add food coloring for a more pink look for the marble topping. Again thank you Jessica! Keep the GREAT work up!!! :-D
So glad you liked them Mandy!! :-D
Mine were also red, not pink. But they were not a really dark red…more like a vibrant cherry red!
I found your brownies on pinterest and featured your recipe on my blog this week. Thanks for the inspiration for my Super Bowl treats :)
Going to have to try this. Thanks for sharing! They are sure to be a hit at school.
Love them. So cute.
Mine doesn’t look as pretty as the picture, but it tasts delicious.
I love love love these! I will be making them for my kiddos valentines day parties! I was just wondering if you had a suggestion for a fruit/veggie to use instead of food coloring to make it red. :)
To be honest, I don’t have a lot of experience using the natural ones.
But I have heard of people using beets. Or you could buy the icing coloring from Michael’s…then you would only need a few drops because it’s so concentrated!
What a great idea. I’m going to try to make a gluten free version of this brownie. Regarding the scraps…I sometimes take stale or left over muffins or cookies and mix them with cake mix, nuts, choc chips etc then top with a crumb or coconut topping to make crazy coffee cakes.
That’s an awesome idea Neil! I am going to have to remember that for next time!
I love this recipe! Top notch. Only issue I had was spreading the 1/4 amount of batter into the jelly roll. Very small amount to reach throughout the whole pan without having to really work at pinching openings together to make it cover completely. Wondering if it would work better to save 1/2 of the batter to spread and have the remaining 1/2 to spoon on top? Anyone else have that problem?
Delicious recipe!!
thank you for posting the 9×13 pan amount conversion. :)
I will make these for the office Valentine ‘grazing’ day…we always have a white/pink/red theme for the treats. :)
Make sure and stop back by and let me know how they turn out! :)
These are awesome! Once again, I feel compelled to feature you in my Friday Food Fetish roundup and on Pinterest. Let me know if you have any objections and keep the amazing food coming…
Could you make these with just a normal pan instead of a jelly roll one?
What do you mean by a normal pan?
Whatever you use, it must have sides…and it needs to be a large pan. Not deep, but in width/length.
Thank You for correcting the recipe. I’m glad that I remembered to check the “Comments” before I deleted the recipe from my favorites when my first batch did not work well.
Hi, I’m Taced from Italy… thank you for sharing… I linked your post here:
http://milleideeperunafesta.blogspot.com/2012/01/cuori-red-velvet-marmorizzata.html
Taced
Can these be cooked in a smaller pan? I don’t have a 13 x 18 and not sure I’m ready to splurge yet!
You can make it in a 9×11 if you can make 2/3rd of the recipe.
Meaning instead of 3 eggs, 2 eggs. Instead of 1 cup of oil, 2/3rd cup oil.
Good luck!!
What if you don’t have a jelly roll pan? Any ideas?
Hmmm. That’s a tough one because you really want the jelly roll so they cook evenly.
Maybe if you have a large metal cake pan? You can put them in that. Just make sure it’s a big pan like the 13×18 jelly roll pan I used or they will be too thick.
If you don’t have anything metal, you could try using a 13×18 glass casserole dish. If you do this, drop the temperature down to 325, and cook them a little longer. You will have to watch them carefully!
I hope this helps! Let me know what you end up doing and if it works out!
What kind of red food coloring did you use? I have the wilton pastes, which are more concentrated, so do you know how much of that you would use instead? I think these brownies are adorable, btw!
I have no idea how much you will need to use of the concentrated ones.
But just play around with it! Add a little at a time till you get the color you want. You can even make them pink if you would prefer! ;-)
I made these late last night…HOLY COW! I love them! I think they get even better after they sit for overnight. I ate like 11 for breakfast!
So glad you liked them Lauren!
…and 11 for breakfast sounds like a perfectly balanced meal :-P haha
Must we wait until Monday to see what you have done with the leftovers? I’m on the edge of my seat! Can’t wait!!! :-D
Just for you I posted it a few hours early!!! :-)
These are BEAUTIFUL!!! Seriously! SO impressed :)
Just checking, 1 Cup of oil is the correct amount? These are so cute! Great idea! Will be trying the recipe!
Yes ma’am! 1 cup is the correct amount of oil. :)
I just made these….and they are…ADORABLE! And super tasty!! I am going to make a batch to take into my classroom for Valentine’s day.
When you combine the wet and dry ingredients and mix will the batter be like brownie mix or is it grainy?
I just got an email a couple hours ago from someone who made them…and discovered I made a typo in the recipe! I had the wrong amount of oil!! I just remade a batch to make sure that my notes were correct…and have updated the recipe above to the correct amount of vegetable oil.
I am SO incredibly sorry. I hate that you wasted ingredients! If you don’t totally hate me, please try them again. I promise they are delicious now that I corrected the amount of oil :-(
I almost forgot: congrats on the move! :)
Yes yes yes I’ll be your Valentine! I thought you’d never ask!! :)
These look amazing! I want to cover them in chocolate … yessss!
What part of town are you moving to?
gorgeous! I like the bigger versions too, although I still may eat three of them ;)
wow they look so cute & yum!! Can i grab one pls ;) This looks perfect for my ongoing ”Valentine’s Day Event”. If you are willing to share, you can check out the event details on my blog :) Found you through ”Go Bake Yourself ” So glad to follow you!!
So so pretty! I want 7 of them for breakfast. No. Let’s be reasonable- 3 for breakfast and 4 for lunch. ;)
These look aaaaaaaaaaaaaaaamazing! Im going to have to make a batch!
Thanks for sharing!
Ansa
Brownies of all kinds are LOVED in this house so I will certainly be making these!
These look so amazing! I am very much looking forward to firing up the oven for a batch of these lovely treats. Thanks so much for sharing! And congrats on the new home!
Funny – I just moved from a house with a yard to a townhouse with no yard. And a kitchen about a third of the size of the kitchen at my house. Yikes!!
I am a red velvet addict, and am totally loving these!!
These look amazing! And I love that you cut them into hearts!!!
What size jelly roll pan? What are the dimensions?
Above in the recipe it states the dimensions. :)
It’s a 13 x 18 Jelly Roll pan.
Congrats on the new place, I panicked when I saw your valentine post and thought, my god I better get my butt into gear!! I guessed right on your FB page, ;)
Take care..
These are adorable!! I love love love love love these love treats :) lol, im totally making these for the special people in my life – – yum!!
And, it’s kind of early but good luck with the move :)
These are so pretty! Love the pics. I’d definitely be eating the scraps over the sink!
I totally ate half of them over the sink. :-D
You are SO on top of things! I actually just posted a V-day dessert as well! I made it for new year’s but…champagne works with any holiday, right?
Yay for your move! So exciting!
I’ll be that person eating the scraps over the sink (scrap calories don’t count. Duh.) But then I’ll make another batch for your next treat. I promise.
Oh my, your brownies are gorgeous!!!!!! I love the way you’ve styled the photos!! So cute!!!
Just gorgeous! Totally awesome photos, too. Loving it!
So what did you do with the left over edges, from the cutouts ?
;)
….it’s coming Monday!!! :-)
Make them into truffles, to go with the brownies!
Gorgeous! I love red velvet & cheesecake — perfect Valentine’s dessert ;)
I was thinking earlier that I’m so behind on a valentine’s day post. I might not actually get one done. I don’t think I could top this anyway…totally brilliant!
Wicked cute and tasty!
YAY for the house! And cute brownie bites!
i love your styling on the first photo. fabulous. these are so cute.
If someone wanted to make these and didn’t have a sturdy jelly roll pan I bet you could just double up your pans.
I wish someone would make these for me!
Good idea on the double pans!!
I have a V-day Blogger swap and I think Im going to try these out to send my partner! I wonder how they will ship?
I would be worried about the cream cheese…but if you could do 2 day shipping and add some dry ice I think they would be great!
Wow, these sound fantastic. And they look so pretty! And pigs on fire in hell means you gave us bacon to go with them, right? :)
I may have to make these next month and be a brownie pusher.
Color me inspired! Those look both adorable and delicious! Plus, the man loves both brownies and cheese cake. I think we have a winner here! :) Thanks!
JESSICA!! I have to get to work on finding a Valentine now.
I’ll totally be your Valentine ;)
These are all kinds of awesome!
These are adorable and look delicious to boot! Love the creative way you photographed them.
omg i looove these! the color & marbling are perfect, and the creativity with the string makes these so adorable!! congrats on the new house- i’m sure y’all are thrilled!!
Those are so cute.
These look delicious, and the creative photography really makes them extra special!! Gorgeous work! (straight to pinterest) =)
Red Velvet and Hearts – a match made in heaven. Congrats on the new kitchen – hooray upgrade!
wow, gorgeous!!! hahaha i would totally love a valentine from you ;) congrats on the new house!! that’s going to be amazing with all that space!
These are just the prettiest little brownies – love them!!
If you gave me these cookies, I would totally be your Valentine
I can’t believe those are brownies. Gorgeous!
I NEED those valentines!!! I request Chris… i always liked the weird boys! But seriously, where can I buy these???
I somehow think these might taste a wee bit better than my DRYER LINT version. ;)
um these are ADORABLE. Congrats on your new house!
This presentation is adorable. Best wishes for a smooth move!
This is so funny! I love your brownies…can you believe I recently made red velvet cheesecake brownies too? Great minds think alike but yours look way better than mine!!!
These are so stinking pretty!!! Love love love them.
Good luck with the move!!
These are SO. Gorgeous. Oh my gosh. I love the way you made a brownie balloon bouquet. :) Such creativity in your photos!!
Also I’d totally be an over-the-sink-scrap-eater, but I think you probably knew that. ;) Congrats on the new house!! That sounds amazing and like a really exciting new chapter.
I LOVE the way you’ve styled these shots! And your brownies look so delicious – although can you call it a brownie when it’s pink? Actually who cares, they look divine either way :-)
Gah! These are the prettiest internet recipe I’ve seen all day. You rock my sweet filled world!
That house sounds enormous, so exciting for you! And these brownies, gorgeous and delicious.
Being a fan of red velvet, all I can say is “WOW!” These look amazing and absolutely delicious. Great job!
Love the pictures here – I mean, the brownies probably would look good whatever you did to them but I love the cute little balloons you made out of them. Adorable.
SO PRETTY!
Wow..I made pink cookies earlier in the week but you outdid yourself with these..and the strings and your creative touch…wanna send some of that creative energy over here and help me entertain my kiddo? :)
Wow, these look great!